Preheat the oven to 325 degrees.
Peel and dice your potatoes into ½" cubes.
Preheat a large oven-safe skillet over medium high heat. Add butter and swirl to coat.
Toss in the potatoes and season with salt.
Allow the potatoes to brown in the skillet while you dice the rest of your vegetables, 10 minues. Saute the potatoes until they are just starting to crisp.
Toss in the onion and peppers and season with salt and pepper. Stir to combine and allow the veggies to get tender, another 5 to 7 minutes, stirring as needed (you may need to toss in another tablespoon of butter).
Add the paprika, cumin, and cayenne and stir to coat. Allow the potatoes to really brown before removing from heat. Stir in the leftover chicken and mix to combine.
With your spatula, create 4 divots in the potatoes. Working quickly, arrange the cheese in each divot, creating a little nest for each egg. Gently crack an egg into each.
Slide into the oven and bake for 14-16 minutes until eggs are set. Pro tip - I always pull my skillet out of the oven a minute early. With all that heat, the eggs will continue to set as I garnish the dish and set the plates out (but I do love a runny yolk).
Meanwhile, make the chipotle cream. Whisk the sour cream (or crema) with 1 tablespoon of chipotle sauce. Taste and add more if desired.
Season with salt and pepper and whisk in the scallions.
Garnish the skillet with fresh tomatoes, pico de gallo, scallions, and fresh snipped cilantro, if you have it on hand. Serve directly from the skillet.